High Protein Cheeseburger Pasta (Healthy Homemade Hamburger Helper)
A homemade high protein cheeseburger pasta that comes together in about 25 minutes with real food ingredients instead of packaged mixes. This dish delivers over 35 grams of protein per serving from lean ground beef and sharp cheddar cheese, making it a complete and satisfying weeknight meal.
Equipment
- large skillet
- pasta pot
- wooden spoon
Ingredients
- 1 pound lean ground beef (90/10 or 93/7)
- 12 ounces pasta (elbow, penne, or shells)
- 4 tablespoons butter
- 1 medium yellow onion, diced small
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups low-sodium beef broth
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt, black pepper, and paprika to taste
Instructions
- Step 1: Start pasta water, salt generously, and cook until just shy of fully tender. Drain but don't rinse.
- Step 2: Heat a large skillet over medium-high heat. Add ground beef and let sit undisturbed for 1 minute before stirring. Break into chunks and cook 5-7 minutes until fully browned with golden edges. Drain excess fat if needed.
- Step 3: Add butter to the skillet. Once melted, add diced onion and cook 3 minutes until translucent. Add garlic and cook 1 minute until fragrant.
- Step 4: Stir in tomato paste and cook 60 seconds. Add beef broth, Worcestershire sauce, and Dijon mustard. Bring to gentle simmer and bubble for 5 minutes.
- Step 5: Add cooked and drained pasta to the skillet. Pour in milk and add shredded cheddar in handfuls, stirring gently until cheese melts completely and sauce becomes creamy, about 2-3 minutes. Taste and adjust salt, pepper, and add paprika to taste.
Notes
Store leftovers in airtight container for up to 4 days. Reheat gently on stovetop over medium heat with a splash of milk if sauce has thickened. Use sharp or extra-sharp cheddar for best flavor. Meal-prep friendly and reheats beautifully. Can add sautéed mushrooms or frozen peas in final minute. Ground turkey can substitute beef but add extra butter and boost Worcestershire sauce for flavor.